Create this Perfect sponge cake for a decadent dessert when entertaining. With fluffy cream and sweet passionfruit icing, it really has the wow factor.
4 x 60g Coles Australian Free Range Eggs, at room temperature
¾ cup (165g) caster sugar
10g butter, finely chopped
300ml thickened cream
1 tbs icing sugar
⅓ cup (110g) raspberry jam
Passionfruit icing
1½ cups (240g) icing sugar mixture
2 tbs passionfruit pulp
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease two 20cm (base measurement) round cake pans. Line bases with baking paper and dust sides with flour, shaking off excess.
Step 2
Place a sheet of baking paper on a clean work surface. Sift over combined flour and cornflour. Repeat 2 more times.
Step 3
Use an electric mixer to whisk eggs and sugar in a large bowl for 8-10 mins or until the mixture is light and fluffy and doubled in size. Gently sift the flour over the egg mixture. Use a metal spoon or balloon whisk to carefully and gently fold the flour through the egg mixture until almost combined. Combine butter and 2 tbs boiling water in a small jug. Pour down the side of the bowl. Carefully fold until just combined.
Step 4
Divide between prepared pans. Bake for 20 mins or until cakes are dry and have shrunk away from the sides.
Step 5
Turn the cakes onto wire racks lined with baking paper. Carefully peel the paper away from the base of each cake. Set aside to cool completely.
Step 6
Use an electric mixer to whisk the cream and icing sugar in a bowl until soft peaks form.
Step 7
Place 1 cake on a serving plate. Spread with jam and top with whipped cream mixture. Top with remaining cake.
Step 8
To make the icing, sift the icing sugar into a medium bowl. Gradually add the passionfruit pulp, stirring until a smooth, glossy paste forms. Spread over the top of the cake. Set aside for 15 mins to set.
